Foodle

Amamoto-san is probably most filmed/photographed smoking whole katsuo over wara in the dining room. I mean, I posted exactly this a few days ago. The performance is unique, the preparation is not...at least superficially. But the cross section here reveals something that can only be produced with quality and technique - just the tiniest "smoke ring" on the outer edge of the fish filet, a rim of crisp skin, and glistening red meat that isn't oxidized or over smoked. Even for some of the most skilled grill chefs, achieving this sort of result is incredibly difficult. Fried garlic chips are a common garnish for katsuo, but in the case ultra sweet and thin-sliced raw garlic (think the prison dinner scene from Goodfellas) was used instead. Another incredible bite. Less

Yí 天頤 × Jie Xiang Lou 解香樓

An innovative Chinese feast to celebrate the coming of spring at @cityofdreamsmacau! Yí is inspired by the 24 solar terms of the Chinese calendar with a seasonally driven menu while Jie Xiang Lou in Hangzhou offers exquisite Jiangnan flavors with modern culinary technique. This special collaboration was born from the shared respect for nature and seasonality between Yí’s Executive Chef Angelo Wong and Jie Xiang Lou’s Chef Ren Haipeng. The dinner started with a tasting of caviar from the world’s largest producer Kaluga Queen, followed by a trio of dim sum topped with caviar and a heartwarming scallop soup with sea urchin. I was then reunited with two of Yí’s fantastic signatures - steamed crab meat & egg whites with Chinese yellow wine and roasted baby pigeon with Longjing tea & lemongrass. The meal culminated with a unique collaboration dish by both chefs - a rock fish prepared like a char siu and served with caviar and tomato sauce. The lamb brisket braised with rice noodle sheet was my favorite of the night and we ended with an interesting dessert of pear, almond, cheese and caviar.
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@cityofdreamsmacau @yimorpheusmacau @wong_angelo #CityOfDreamsMacau #澳門新濠天地 #濠享盛宴 #摩珀斯 #天頤 Less

Azurmendi
2022.09 lunch
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Petits fours
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Nestled in the hills just outside Bilbao,「Azurmendi」felt like entering a world where nature, architecture, and cuisine breathe in unison. Walking through the rooftop greenhouse and along the path overlooking the estate’s own vineyard, I immediately understood Chef Eneko Atxa’s philosophy — sustainability isn’t a concept here, it’s a way of life.

Since opening in 2005, the restaurant has earned three Michelin stars and global recognition as the World’s Most Sustainable Restaurant, while consistently appearing among The World’s 50 Best. But beyond the accolades, what stands out is the emotional clarity of Eneko’s cooking.

The progression of dishes tells a story of the Basque landscape: delicate garden bites lifted by herbs grown steps away, seafood preparations that taste like a whisper from the coast, and autumn vegetables treated with the same reverence as caviar. Each course feels alive — grounded in memory, elevated by innovation, and composed with astonishing purity.

At「Azurmendi」, luxury is not excess; it’s harmony — between land, craft, and the quiet vision of a chef deeply connected to his home.
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@azurmendi_atxa @enekoatxa #vinfox_azurmendi #worlds50best #michelinstar #3michelinstars #finedining Less

Neighborhood, one of my favourites in Hong Kong.

Ever since Chef David Lai appeared on “一饭封神”, the China reality cooking show “The Divine Dish”, his popularity along with reservations for his hole-in-the-wall One Michelin starred Neighborhood, has shot through the roof!

Not that it was easy to book Neighborhood in the first place but it has gotten way tougher.

But behind all the glamour and stardom is still authentic David Lai, probably one of the least self-regarding Chef I know. It shows in his food and definitely one of the reasons why I love Neighborhood.

Counter for 1 this visit but I rallied the help of @hungry.bear.hk and @porabbitt , who dropped by to have their second dinner. I love the counter, you see everything, best vantage to people watch (more and more young people visiting Neighborhood) and you can stalk every dish that comes out of the kitchen, oooh so many Salt-baked Chickens!

I have ‘no menu’ at Neighborhood, because I love David’s “No Recipes”. It’s whatever David wants to cook and has available to cook. I am even happy if he puts scraps together, “crumb” dishes by the hands of geniuses can be a million bucks. But the quirky one always has something up his sleeves and I have tried some of his craziests.

David made a special Crab Pasta - Baked Tortiglioni (I think) with Hairy Crab topped with White Truffles. I know he loves to bake food but this was clearly an expansion pack, holy moly! Gluey with ocean-y flavours, the earthy musk as the shaves of white truffle melted. I shouldn’t get too used to this kind of Surf & Turf! Unsustainable.

Then came the main course - Paella Seafood from David with lots of Love! Or was it Seafood with a side of Paella? Bloody tasty, built right in front of you, every minute spiked the appetite. Simple but perfect, focused on making people happy - that’s food.

I was the envy of many likely-first-time diners who frantically flipped the menu wondering how they could have missed ordering it.

So ask me again, why I love Neighborhood…

Plan your visit to Hong Kong round a reservation at Neighborhood. It will be worth the trouble, David food is just ridiculous... #noneedmeepok @davidtlai Less

#焼鳥酒場はる
関目
私の不動の上位3本の指に入る大好きな焼鳥店
トップは出汁をたっぷり含んだ玉子焼きどーん！
噛んだ瞬間じわっと出汁溢れる優しい美味しさ
ささみはふんわりマシュマロみたいな口当たり
背肝は表面は香ばしく中はとろっと濃厚な味わい
生もの好きは絶対の必食の鶏の造り盛り合わせ
なんこつ唐揚げは1粒のポーション大きく食べ応え
舌と胃をすっと整える優しい余韻の鶏茶漬けで〆
焼鳥は1本90円～薬味と鶏の組み合わせも最高
焼鳥にとどまらず趣向を凝らした創作料理も安い
1本1皿すべてがきちんと美味しく平日でも大繁盛
アテの選択肢豊富で腰を据えて楽しめる唯一無二店
焼いてる姿に惚れ惚れしちゃう女性亭主が切り盛り
20260128
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🐓本日のメニュー🐓
▪️だし巻き玉子 580円
▪️造り盛り合わせ 1,200円
▪️ももたたき1.000円
▪️軟骨唐揚げ530円
▪️アボガドタルタルバケット添え600円
▪️豆腐サラダ500円
▪️ハラミポン酢600円
▪️焼き鳥1本190円～
▪️鶏スープ茶漬け630円
▪️鷄雜炊 600円
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@yakitorisakaba_haru
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焼鳥酒場 はる
大阪市旭区高殿7-6-1
📞06-4400-3624
営業時間 17:00～00:00 （L.O.23:00）
定休日 月曜日 Less